Date Added: 21 Nov 2010
Listed in: Thanksgiving Recipes

Thanksgiving Fruit-And-Nut Stuffing Ingredients

Makes about 10 cups
18 whole pitted prunes
½ cup dried currants
1 cup dark raisins
24 dried apricot halves
¼ cup orange juice
3 tart cooking apples, unpeeled, cored, chopped
3 large onions, diced
2 celery stalks, diced
6 tbsp olive oil
2/3 cup whole macadamia nuts, unsalted
2/3 cup whole brazil nuts
1 cup walnut pieces
2 cups whole raw cranberries
1 tsp ground cloves
¼ tsp cayenne pepper
½ tsp ground ginger
1 tsp ground cinnamon
1 tsp dried chervil leaves
1 tsp finely minced fresh flat-leaf parsley
2 tsp coarse sea salt
½ tsp freshly ground black pepper
2 eggs, slightly beaten

Thanksgiving Fruit-And-Nut Stuffing Cooking Instructions

1. Put the prunes, currants, raisins, and apricot halves in a bowl, and pour the orange juice over the fruit. Cover bowl, and soak overnight.
2. Combine the apples, onions, and celery in a large skillet along with four T olive oil. Cook the mixture over moderate heat, stirring
occasionally, until the onions are soft and the celery is tender, about 10 minutes.
3. Heat 2 tsp olive oil in a skillet and add the nuts. Toast them, stirring constantly, until golden.
4. Transfer the sautйed onion mixture to a large mixing bowl. Add the macerated fruit, the toasted nuts, and all remaining . Gently mix the stuffing with 2 large spoons or your hands until evenly blended. Set the stuffing aside while you prepare the turkey for roasting.
5. After the turkey has been stuffed, any remaining stuffing can be cooked separately. Place stuffing in an oiled baking dish, cover and bake at 350 degrees for about 45 minutes until heated through.


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